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Sun Dried Tomato Venison Meatballs

02/15/19 | Beef, Deer Meat, Main Dish, Meatballs, Pasta, Venison

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Venison meatballs combined with sun dried tomatoes, marinara sauce and lots of cheese, are perfect served over pasta for an easy weeknight meal.

I don’t know about your family, but mine loves meatballs. I’ve made many varieties, and I am always thinking of new ways to make them or serve the ones we love. Appetizers, over pasta, zoodles, or rice, with lots of sauce, on a sandwich, in soup…you name it, we’ve probably tried it.

I had some sun dried tomatoes that I needed to use up, and J loves them, so I wanted to find a way a really good way to use them. He also loves all things venison and marinara. And we all love meatballs. So, why not combine all of those ingredients, add a ton of cheese, and serve it over whole wheat pasta??

Not only were these easy to make, but they were a bigger hit with the family than I anticipated. If I’m being honest, I wasn’t sure how crazy about them I would be. I’m not a huge fan of sun dried tomatoes or marinara, so you can understand my doubt. BUT. I thought they were fantastic and I gobbled them up.

That, my friends, is a definite win. And I now have one more meatball recipe in my arsenal. And so do you.

Want even more meatball recipes? Try these!
  • Albondigas (Spanish Meatballs)
  • Baked Turkey Meatballs
  • Cheesy Enchilada Crockpot Meatballs
  • Italian Herb Baked Meatballs
  • Slow Cooker Chipotle BBQ Meatballs

Sun Dried Tomato Venison Meatballs

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Print Pin Rate
Course: Main Course
Cuisine: Meatballs
Keyword: Beef, Meatballs, Pasta, Sun Dried Tomatoes, Venison
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jaida

Ingredients

For the Meatballs:

  • 1 lb ground venison or beef
  • 1 egg lightly whisked
  • 1/2 cup panko bread crumbs
  • 1/2 cup sun dried tomatoes in oil, drained and diced
  • 1/2 cup grated Parmesan cheese
  • 4 minced garlic cloves
  • 4 Tbsp tomato paste
  • 1 Tbsp fresh chopped oregano
  • 1 Tbsp fresh chopped basil
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 1/2 lb pasta of choice (I used whole wheat penne)
  • 1/4 cup basil leaves, sliced (optional)

For the Sauce:

  • 24 oz jar of four cheese marinara or your favorite pasta sauce
  • 6 oz shredded mozzarella

Instructions

  • In a large bowl, combine meatball ingredients, other than the oil. Mix with hands until just combined – you don’t want to overmix.
  • Using a medium cookie scoop or tablespoon, shape into evenly sized meatballs. You will get approximately 24.
  • Heat the oil in a large, non-stick skillet over medium-high heat. Add meatballs and cook, in batches if neccesary, for 2-3 minutes per side, until browned. Remove to a plate.
  • Add the pasta sauce and heat over medium heat for until simmering. Add the meatballs back to the pan and bring to a boil. Reduce to a simmer and add cheeste. Cover and simmer for 10-15 minutes, or until meatballs are cooked through.
  • While the meatballs are cooking, make your pasta according to the package instructions. Typically you bring a large pot of salted water to a boil and cook for 8-10 minutes, depending on the pasta. Drain water. 
  • Serve meatballs over pasta with extra sauce and garnish with basil, if desired. 
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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